This dairy-free, tasty lemony spread is absolutely delicious: Spread it between 2 layers of sponge cake, or as a filling in tarts and lemon meringue pies! This version is a bit less “creamy” than regular lemon curd made with butter but still a strong lemony taste. And much healthier!
Ingredients list for the lemon curd
For a pot of 1lb (450g):
- 4 untreated lemons
- 1 tablespoon cornstarch
- 3/4 cup (150g) sugar
- 3 large eggs
2. Put zest and squeezed lemon juice in a saucepan, add the cornstarch (to help the thickening process) and then add the sugar.
3. Whisk constantly over low heat.
4. In a bowl, beat the eggs and them the lemon mixture into the saucepan. From that moment you must keep whisking. Increase the heat and whisk until you obtain a thick consistency. Count between 10 and 18 minutes.
5. Remove from heat and pour the lemon curd into a jar. Store in your refrigerator.